INSTANT POT TACO SOUP

Instant Pot Taco Soup image

Number Of Ingredients 17

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Ingredients

1-2 lbs ground beef or turkey
1 packet taco seasoning mix, about 3 Tbsp.
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 packet Ranch Dressing Mix (optional)
1 (10 oz) can Rotel
1 (7 oz) can Diced Green Chiles, with juice
4 cups chicken broth
1 (14 oz) can black beans, rinsed & drained
1 (14 oz) can garbanzo beans, rinsed & drained
1 (14 oz) can red kidney or pinto beans, rinsed & drained
1 (14 oz) can diced tomatoes, with juice
4 5" Corn Tortillas, cut in thin strips (optional)
1 cup frozen corn (or 1 can of corn, drained)

Steps:

Press the Sauté button on your Instant Pot. Add the meat. Cook for 3 minutes.
Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Cook until meat is browned.
Add the Ranch packet, Rotel, green chiles, and chicken broth and stir. Bring the broth to a slow simmer and then add all of the beans and stir well.
Add the can of diced tomatoes, but don't stir.
Place the lid on the pot and lock in place. Turn the knob to sealing.
Cancel the Sauté setting and then press the Pressure Cook/Manual button. Set the cook time for 6 minutes.
When cooking time is up, allow the Instant Pot to natural release for 15 minutes. Then quick release any remaining pressure.
Add the tortillas (if desired) and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
Garnish and serve.

Nutrition Facts : Servingsize 8 serving, Calories 285 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 28 mg, Sodium 1003 mg, Carbohydrate 38 g, Sugar 3 g, Protein 25 mg